Barley & Edamame Salad
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
You can use almost any vegetable in this versatile salad. Try adding diced cucumber, zucchini, or halved cherry tomatoes if you have them on hand. Most quick-cooking barley will be pearled, which means it’s not a whole grain. It’s still delicious and nutritious, but if you’d rather go with whole-grain barley, the cook time will increase to about 1 hour. Add a sprinkle of sesame seeds or chopped peanuts or cashews for a bit of nutty crunch or a few chilled cooked shrimp or thin slices of cooked chicken breast, if you'd like. The dressing can also be used as a delicious marinade for grilled meats or as a savory sauce for tossing with steamed vegetables.
Ingredients
Quick-cooking barley
1 cup(s)
Shelled edamame
2 cup(s), frozen
Unseasoned rice vinegar
¼ cup(s)
Low sodium soy sauce
¼ cup(s)
Minced ginger
2 Tbsp, peeled
Canola oil
1 Tbsp
Red bell pepper
1 medium, diced
Red cabbage
½ cup(s), very thinly sliced
Shredded carrots
⅓ cup(s), finely shredded
Jalapeño pepper
1 medium, seeded and minced
Fresh mint leaves
¼ cup(s), chopped
Cilantro
¼ cup(s), chopped
Instructions
1
In a large saucepan over high heat, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender, about 10 minutes, adding edamame during the last 5 minutes of cooking time. Drain and rinse under cold running water until cool. Drain again.
2
Meanwhile, to make dressing: In a large bowl, whisk vinegar, soy sauce, ginger, and oil.
3
To bowl with dressing, add barley mixture, bell pepper, cabbage, carrot, jalapeño, mint, and cilantro; toss to combine.
4
Serving size: 11⁄3 cups
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